Foods by "Root Vegetable" category| Page 2

Celeriac Remoulade

Author: Nathalie Benezet

Celery Root Purée with Truffle Butter

French Lentils with Carrots and Pearl Onions

Boxty

Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.

Author: Rachel Allen

Spanish Tortilla

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...

Author: Bon Appétit Test Kitchen

Pan Fried Flounder With Potatoes in Parsley

Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

Author: Trine Hahnemann

Potato Torta

Author: Mario Batali

Celery Root Salad

Author: Ruth A. Matson

Root Vegetable Hash

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Author: Alejandro Junger

Roasted Fingerlings with Preserved Lemon

Author: Dawn Perry

Eggy Potato Salad with Pickles

Author: Jenny Rosenstrach

Fingerling Potato Salad

Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.

Author: Sara Dickerman

Roasted Parsnips, Turnips, and Rutabagas with Ancho Spiced Honey Glaze

Author: Molly Stevens

Potato and Celery Root Mash

This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.

Author: Victoria Granof

Pierogies with Tomatoes, Browned Onions, and Dill

Author: Paul Grimes

Horseradish Glazed Brisket and Short Ribs with Root Vegetable Mash

Author: Molly Stevens

Rutabagas with Caramelized Onions

Sour Cream Mashed Potatoes

Author: Alison Roman

Braised Turnip Greens With Turnips and Apples

Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...

Author: Andrea Albin

Parsnip Confit with Pickled Currants

It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Author: Molly Baz

Sweet Potato Fries with Garlic and Herbs

Roasted Vegetables with Pecan Gremolata

Fresh Herb Platter (Sabzi Khordan)

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...

Author: Louisa Shafia

Roast Chicken with Potatoes "by the Wall"

Author: Marie Devito Crowley

Mashed Potatoes and Turnips with Horseradish

Curried Scallop and Vegetable Chowder

Lentil and Celery Root Salad

Vegetarian Gravy

Author: James Peterson

Sweet Potato with Toasted Coconut

Author: Maya Kaimal

Potato Parsnip Latkes with Savory Applesauce

Author: Suzanne Tracht

Coriander Pork Tenderloin with Carrot Ginger Sauce

Roasted Parsnips with Sage

One Pan Roast Chicken, Fennel, and Root Vegetables

Author: Mary Tripoli

Creamy Chestnut Mushroom Soup with Sauteed Root Vegetables

Mixed Vegetables with Coconut Sauce (Aviyal)

Author: Maya Kaimal

Yuca Gratin

Littleneck Clams with New Potatoes and Spring Onions

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Author: Alison Roman